Classic Key Lime Pie
Key Lime Pie has a tangy, creamy filling made from fresh key lime juice and sweetened condensed milk, set in a buttery graham cracker crust. It chills in the refrigerator until firm, making it a great make-ahead dessert that's ready in roughly 3 hours total, including bake and chill time.
Equipment
- 9-inch pie pan
- Mixing Bowls
- Whisk
- Microplane or zester
- Oven
- Refrigerator
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs finely crushed
- ¼ cup granulated sugar
- ½ cup butter melted
For the Filling:
- ½ cup lime juice preferably key lime juice
- 1 tbsp lime zest finely grated
- 14 oz sweetened condensed milk
- 4 large egg yolks
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter in a mixing bowl. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
- Bake the crust for 10 minutes until set. Remove and let it cool slightly.
- Whisk Together: Lime juice, lime zest, sweetened condensed milk, and egg yolks in a separate bowl until smooth and creamy.
- Pour the filling into the cooled crust, spreading evenly.
- Bake the pie for 15 minutes at 350°F (175°C) until the filling is set but still slightly jiggly in the center. Let it cool to room temperature, then refrigerate for at least 2 hours before serving.
Notes
Lori’s Tips:
- Refrigerate the pie overnight for the best flavor development.
- For an authentic taste, use fresh key limes if available.
- Garnish with whipped cream and lime slices for an extra touch of elegance.
Nutrition
Calories: 383kcalCarbohydrates: 47gProtein: 7gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 139mgSodium: 262mgPotassium: 243mgFiber: 1gSugar: 37gVitamin A: 618IUVitamin C: 6mgCalcium: 170mgIron: 1mg
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